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10-Minute Kimchi Fried Rice Recipe For One With No Leftovers

This is a no-waste, single-serving, small-kitchen Korean-inspired meal. Vegetarian friendly, and a certified tiny pantry staple in my household.
Print Recipe
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 1 person
Course: Main Course
Cuisine: Korean
Calories: 500
Ingredients Equipment Method

Ingredients
  

  • ½ cups kimchi
  • 1 tbsp butter unsalted
  • 3 tbsp kimchi juice from the jar
  • approx. 3 tsp sesame oil
  • 1 cup leftover rice
  • 1 egg
  • ½ bunch chopped scallions
  • 1 tsp sesame seeds

Equipment

  • 1 medium cast iron skillet
  • 1 wooden spoon

Method
 

  1. Heat up a medium iron skillet to medium heat. Add the butter.
  2. Add the kimchi and stir fry until translucent and fragrant.
  3. Add the leftover rice and kimchi juice. Stir.
  4. Make a hole in the pan for the egg. Add the sesame oil in the hole you created.
  5. Crack the egg onto the pan. Once the egg is cooked, stir everything again.
  6. Remove from heat once you achieve the perfect texture. Eat immediately.
  7. Optional: garnish with scallions or sesame seeds.